Table 2 Proximate composition of biscuits (g/100 g of dry matter)

Moisture

2.8 ± 0.2^c

2.7 ± 0.7^abc

2.6 ± 0.2^a

2.5 ± 0.7^ab

2.6 ± 0.04^bc

2.7 ± 0.1^bc

3.2 ± 0.1^c

Ash

2.6 ± 0.4^a

2.5 ± 0.3^a

2.7 ± 0.2^a

2.6 ± 0.3^a

2.4 ± 0.2^a

2.6 ± 0.5^a

2.6 ± 0.3^a

Simple sugar

25.2 ± 0.7^b

23.8 ± 0.6^b

22.9 ± 1.1^b

11.7 ± 2.1^a

11.2 ± 0.3^a

10.5 ± 1.4^a

38.9 ± 4.2^c

Total sugar

71.8 ± 0.3^a

72.6 ± 0.7^ab

73.2 ± 0.4^b

72.1 ± 0.2^ab

72.6 ± 0.4^ab

72.8 ± 1.2^ab

73.0 ± 0.5^b

Crude fibers

11.2 ± 0.2^a

11.5 ± 0.2^a

11.5 ± 0.4^a

13.6 ± 0.4^c

14.2 ± 0.3^bc

13.0 ± 0.3^b

11.7 ± 0.5^a

Lipids

14.0 ± 0.5^{a b}

14.7 ± 0.3^ab

14.7 ± 0.3^b

14.3 ± 0.3^ab

14.5 ± 0^ab

13.8 ± 0.8^a

13.0 ± 0.5^ab

Proteins

12.2 ± 0.2^a

12.3 ± 0.2^a

12.3 ± 0.3^a

12.4 ± 0.7^a

13.0 ± 0.1^a

12.7 ± 0.6 ^a

12.3 ± 0.3^a

Energy (Kcal)

393.7 ± 1.8^a

394.1 ± 1.4^a

393.1 ± 0.8^a

393.5 ± 1.4^a

394.3 ± 0.8^a

393.6 ± 1.9^a

393.5 ± 1.4^a